Recipe: Honey and Ginger-Glazed Chicken Wings
Appetizers and SnacksHONEY AND GINGER-GLAZED CHICKEN WINGS
3 to 4 lbs. chicken wings
FOR THE MARINADE:
1 cup honey
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
1 Tbsp. peeled, minced fresh ginger
1 Tbsp. chopped fresh cilantro stems
Cut wings into sections; discard tips or save for stock.
Combine the marinade ingredients in a large bowl or a large, resealable plastic bag. Add wings to the marinade and toss well to coat. Refrigerate at least two hours and up to overnight.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Remove wings from marinade and place in a single layer in a large baking pan. Drizzle with 1 cup of the marinade.
Bake, basting with pan juices, until wings are firm and cooked through, 30 to 45 minutes. Remove to a serving platter and cover to keep warm.
Pour cooking juices from pan into a small saucepan. Over medium heat, bring to a boil and cook until reduced and slightly thickened, about 15 minutes. Spoon over the wings and serve.
Makes 24 to 36 wings
Adapted from source: All Around the World Cookbook by Sheila Lukins
3 to 4 lbs. chicken wings
FOR THE MARINADE:
1 cup honey
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
1 Tbsp. peeled, minced fresh ginger
1 Tbsp. chopped fresh cilantro stems
Cut wings into sections; discard tips or save for stock.
Combine the marinade ingredients in a large bowl or a large, resealable plastic bag. Add wings to the marinade and toss well to coat. Refrigerate at least two hours and up to overnight.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Remove wings from marinade and place in a single layer in a large baking pan. Drizzle with 1 cup of the marinade.
Bake, basting with pan juices, until wings are firm and cooked through, 30 to 45 minutes. Remove to a serving platter and cover to keep warm.
Pour cooking juices from pan into a small saucepan. Over medium heat, bring to a boil and cook until reduced and slightly thickened, about 15 minutes. Spoon over the wings and serve.
Makes 24 to 36 wings
Adapted from source: All Around the World Cookbook by Sheila Lukins
MsgID: 371102
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Sesame-Seeded Teriyaki Wings and Homemade Teriyaki Sauce
- Candied Jalapenos
- 6 Dips for Tortilla Chips, Corn Chips and Pretzels (from Wise Potato Chips, 1970's)
- Wonton Rolls with Ginger and Shrimp and Sweet and Sour Sauce (Vietnamese Appetizer)
- Vermont Dip and Pimiento Cheese Dip (using cottage cheese and cheddar)
- Ham Delights (using chopped ham) for Linda - W-S
- Tex-Mex Layered Dip (using refried beans, salsa and guacamole)
- Cook-and-Sell Dumplings (Chinese)
- Hummus Guacamole
- Hot Spinach Artichoke Dip
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute